Clean and scale the fish without slitting the skin. Roll fish several times on a board to soften flesh or meat.Slit skin at the backbone from top to bottom and gradually separate the skin from flesh by carefully inserting knife in between.Salt fish carcass and set aside. Meanwhile, cook bare fleshy part in slightly salted water.Remove the bones of the cooked fish meat thoroughly. Chop flaked meat and set aside.Saute garlic, onions, tomatoes and fish flakes and season to taste. Mix peas and raisins. Blend in eggs as binder. Stuff the mixture inside the fish. Tie with thread to prevent from collapsing. Dredge in flour then fry in a small amount of oil until golden brown. Serve with catchup or with atsara on the side.